This Vegan Sweet Potato Mash is a favorite in my kitchen. Creamy sweet potatoes combined with coconut milk and dairy-free butter (or olive oil) make a rich, comforting side dish that works for everyday meals and holiday dinners alike. It’s quick and simple to prepare, and can be made in an Instant Pot or on the stovetop—perfect for meal prep or a last-minute side.
I cook sweet potatoes regularly and have several favorite recipes. This mash is one I return to often—especially around the holidays when I pair it with dishes like dairy-free green bean casserole or gluten-free mashed potatoes. The texture is smooth, the flavor is naturally sweet, and the recipe is intentionally simple so you can focus on enjoying the meal.
Why You Will Love This Recipe
- Quick and easy to make.
- Kid-friendly and suitable for homemade baby food.
- Naturally dairy-free, gluten-free, soy-free, nut-free, Whole30, paleo, and AIP-friendly when using compliant ingredients.
- Great for meal prep—make it ahead and refrigerate.
- Uses common pantry ingredients in addition to sweet potatoes.
- Can be adapted for air-fried sweet potato pieces or roasted sweet potatoes if preferred.
Ingredients
- Sweet potatoes – about 2 pounds, peeled and washed. Larger potatoes are easier to peel; peeling yields a smoother mash but you can leave skins on for extra nutrients.
- Coconut milk – 1/2 cup for creaminess. Use an unsweetened brand for savory mash. For AIP, choose a coconut milk without additives.
- Olive oil or ghee – 1 tablespoon. Use olive oil or dairy-free butter for a vegan version; ghee adds richness if you tolerate it.
See the recipe card below for exact measurements and serving size.
Substitutions and Variations
- Ground cinnamon – adds a warm, sweet note.
- Salt and black pepper – essential for balancing flavor.
- Fresh herbs – chives, green onions, or thyme add a savory finish.
- Maple syrup or brown sugar – for a sweeter side dish.
- Vegan butter – to increase creaminess and savory depth.
- Nutritional yeast – gives a cheesy, savory hint for vegan diets.
- Other dairy-free milks – almond, oat, or unsweetened soy milk can replace coconut milk (avoid vanilla-flavored varieties unless you want a sweeter result).
- Fats – you can use dairy-free butter instead of olive oil or ghee if preferred.
If you try other variations, adapt quantities to taste and share your results in the comments.
Step By Step Instructions
Step 1: Chop sweet potatoes into 1/2-inch rounds and place them in the Instant Pot with 1 cup of water. Set to HIGH pressure for 10 minutes.
Step 2: Drain the cooked sweet potatoes, then transfer them to a large bowl with the coconut milk and oil (or ghee/vegan butter).
Step 3: Mash until smooth using a handheld mixer, immersion blender, food processor, or potato masher—whichever you prefer.
Step 4: Adjust seasoning and add any toppings or variations, then serve warm.
Expert Tips
- Drain well – Make sure cooked sweet potatoes are well drained before blending so the mash doesn’t become watery.
- Cool before storing – Let leftovers cool fully before refrigerating to preserve texture and safety.
- Peel or not – Peeling yields a silkier mash, but leaving the skins on adds fiber and nutrients.
Recipe FAQs
Place the sweet potato rounds in a large pot, fill with water to cover, and bring to a boil. Cook 20–30 minutes or until tender. Drain and mash with coconut milk and oil using a handheld mixer or masher.
Add a splash of dairy-free milk or a little extra oil when reheating to restore creaminess.
Reheat gently on the stovetop over medium heat, stirring or whisking for about 5 minutes. You can also reheat in the microwave in short intervals, stirring between each.
No. A potato masher, immersion blender, hand mixer, or even a fork will work depending on your desired texture.
Yes—add a pinch of cayenne or smoked paprika to introduce heat and complexity.
Storage Instructions
- Store in an airtight container in the refrigerator for up to 7 days. Cool completely before sealing the container.
More Recipes You Will Love:
-
Roasted Beets and Carrots
-
Blanching Broccoli
-
Air Fryer Home Fries
-
Easy Air Fryer Spaghetti Squash
Are you interested in a list of my go-to healthy alternatives?
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Vegan Sweet Potato Mash
188kcal
Equipment
- instant pot or large pot
- Peeler (optional)
Ingredients
- 2 pounds sweet potatoes, peeled
- 1/2 cup coconut milk
- 1 tbsp olive oil (or ghee if not dairy-free)
Instructions
Instant Pot version:
- Chop sweet potatoes into 1/2-inch rounds. Add 1 cup water to the Instant Pot with the potatoes. Set to high pressure for 10 minutes. Drain and combine potatoes with oil and coconut milk in a large bowl, then blend with a handheld mixer until smooth.
Stovetop version:
- Place 1/2-inch sweet potato rounds in a large pot and cover with water. Bring to a boil and cook 20–30 minutes until soft. Drain and mash with oil and coconut milk until smooth.
To serve:
- Garnish as desired and serve warm.
- If you enjoyed this recipe, please leave a rating and comment to help others find it.
Notes
Storage: Store in an airtight container for up to 7 days in the fridge.
Nutrition: Nutrition information is an estimate and not guaranteed.
Servings: Makes about 6 servings.
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Calories: 188kcal